Best Blueberry Yogurt Muffins Recipes

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BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT



Blueberry Streusel Muffins with Yogurt image

This is one of the best muffins. They melt in your mouth and my son just loves them.

Provided by Diane Segal Teel

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon grated nutmeg
¼ cup white sugar
6 tablespoons butter, melted
1 egg
1 cup low-fat yogurt
1 tablespoon vanilla extract
1 cup blueberries
½ cup all-purpose flour
¼ cup white sugar
¼ cup chopped almonds
¼ cup butter
½ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
  • Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
  • Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 32.5 g, Cholesterol 42.2 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 243.1 mg, Sugar 11.4 g

BLUEBERRY LEMON YOGURT MUFFINS



Blueberry Lemon Yogurt Muffins image

Make and share this Blueberry Lemon Yogurt Muffins recipe from Food.com.

Provided by DoubleAs Mom

Categories     Breakfast

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13

2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup nonfat plain yogurt
1 tablespoon lemon rind, grated
1/4 cup lemon juice
1/4 cup vegetable oil
1 cup blueberries
4 teaspoons lemon juice
1/2 cup confectioners' sugar

Steps:

  • Whisk flour, sugar, baking powder, salt and nutmeg.
  • In separate bowl, whisk together eggs, yogurt, lemon rind and juice and oil.
  • Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
  • Bake at 375 for about 25 minute
  • Stir 4 tsp lemon juice into 1/2 cup icing sugar;drizzle over cool muffins.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT



Banana-Blueberry Muffins with Greek Yogurt image

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Provided by aschwarz16

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
  • Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
  • Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g

GREEK YOGURT BLUEBERRY MUFFINS



Greek Yogurt Blueberry Muffins image

Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1/3 cup milk
1/4 cup canola or vegetable oil
1 container (6 oz) Greek Fat Free honey vanilla yogurt
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1 tablespoon lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh or frozen (do not thaw) blueberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
  • In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 7 g, TransFat 0 g

BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY



Blueberry Lemon Yogurt Muffins Recipe by Tasty image

Here's what you need: cooking spray, large eggs, sugar, plain greek yogurt, unsweetened applesauce, honey, vanilla extract, lemon zest, lemon juice, whole wheat flour, baking soda, baking powder, salt, blueberry

Provided by Betsy Carter

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 14

cooking spray
3 large eggs
⅓ cup sugar
½ cup plain greek yogurt
¼ cup unsweetened applesauce
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup lemon juice
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup blueberry

Steps:

  • Grease a muffin tin of muffin liners with cooking spray. Set aside.
  • In a large mixing bowl, whisk together eggs and sugar.
  • Preheat oven to 350˚F (180˚C).
  • Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • Stir in flour, baking soda, baking powder and salt.
  • Gently fold in blueberries.
  • Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
  • Bake muffins for 20-25 minutes.
  • Cool muffins in pan for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 112 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 10 grams

YOGURT BLUEBERRY BRAN MUFFINS



Yogurt Blueberry Bran Muffins image

I like it because it is a healthy muffin. I substitute Egg Beaters for the eggs. Instead of 1 cup of oil I use 1/2 cup oil and 1/2 cup applesauce, but that is up to you. I like to use frozen blueberries as then the colour doesn't turn the flour that yucky blue colour. You will have to test for doneness as it takes longer.

Provided by Dorel

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 10

400 g any flavour yogurt (about 1-2/3 cups)
2 teaspoons baking soda
3/4 cup brown sugar (increase to 1 cup if you prefer sweeter muffins)
2 large eggs
1 cup oil (or 1/2 cup oil and 1/2 cup apple sauce)
2 cups natural bran (not cereal, the real wheat bran)
2 teaspoons vanilla
2 cups flour (can be white or whole wheat)
4 teaspoons baking powder
1 cup blueberries (I always use about 2 cups, I like lots of blueberries in my muffins)

Steps:

  • Preheat oven 350°.
  • Line 12 muffin cups with paper liners or spray with Pam.
  • Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
  • In a large bowl beat together sugar, eggs and oil.
  • Add bran and vanilla.
  • In a separate bowl mix together flour and baking powder.
  • Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
  • Fold in blueberries.
  • Bake 20-35 minutes.
  • Makes 12 very large muffins or 18 large muffins.

Nutrition Facts : Calories 357.6, Fat 20.8, SaturatedFat 3.4, Cholesterol 35.3, Sodium 389.3, Carbohydrate 40.9, Fiber 3.9, Sugar 17.9, Protein 5.8

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

Make and share this Blueberry Yogurt Muffins recipe from Food.com.

Provided by BeccaB3c

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup orange juice
1 tablespoon oil
1 teaspoon vanilla
1 (8 ounce) carton low-fat vanilla yogurt
1 1/2 cups blueberries

Steps:

  • In a medium mixing bowl, stir together dry ingredients.
  • Combine remaining ingredients except blueberries; add to dry mixture.
  • Fold blueberries into muffin batter.
  • Put into muffin cups and sprinkle with additional sugar.
  • Bake at 400 degrees for 18 minutes.

BLUEBERRY YOGURT STREUSEL MUFFINS



Blueberry Yogurt Streusel Muffins image

I like this recipe because it starts with a blueberry muffin mix and is fancied up with a few extra ingredients. Delicious and easy!

Provided by Chris from Kansas

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 (19 ounce) package blueberry muffin mix
1 (6 ounce) container vanilla yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 cup fresh blueberries, rinsed and patted dry
1/4 cup packed light brown sugar
3 tablespoons all-purpose flour
1 tablespoon butter, at room temperature

Steps:

  • Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
  • Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
  • Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
  • Stir the wet and dry ingredients together just until combined, about 20 strokes.
  • Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
  • Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
  • To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
  • Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
  • Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.

Nutrition Facts : Calories 224.9, Fat 6.8, SaturatedFat 2.3, Cholesterol 39.6, Sodium 271.7, Carbohydrate 36.6, Fiber 0.3, Sugar 6.4, Protein 4

LOW FAT BLUEBERRY MUFFINS WITH YOGURT



Low Fat Blueberry Muffins With Yogurt image

These are the best muffins I have ever made! Any flavor of yogurt that you want to put with blueberries will work; it doesn't have to be lemon. I have used blueberry, and strawberry cheesecake.

Provided by Chef Mom 5

Categories     Breakfast

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

2 cups flour
1 1/2 cups whole wheat flour
1/2 cup wheat bran
1 1/4 cups white sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
4 egg whites
1 cup lemon low fat yogurt
1 cup applesauce
4 tablespoons canola oil
2 teaspoons lemon zest, grated
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees.
  • Combine flour, sugar, baking powder, baking soda and salt in large bowl.
  • Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
  • Stir wet mixture into dry mixture, just until moistened.
  • Fold in blueberries (fresh or frozen).
  • Divide into muffin cups.
  • Bake for 25 minutes.

Nutrition Facts : Calories 155.6, Fat 2.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 215.1, Carbohydrate 30.6, Fiber 2, Sugar 13.7, Protein 3.4

LEMON YOGURT BLUEBERRY MUFFINS



Lemon Yogurt Blueberry Muffins image

You'll never buy boxed muffin mix again after you try this recipe. These muffins are moist, delicious and have a slight lemon flavor that pairs well with the fresh blueberries. They're not overly sweet so the blueberry flavor shines brightly. Easy to throw together, they're great for breakfast or a snack.

Provided by Sheila Nakata

Categories     Other Breakfast

Time 30m

Number Of Ingredients 11

2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 c sugar
2 Tbsp honey
2 eggs
1 1/4 c plain yogurt, room temperature
1/4 c butter, melted
1 1/2 Tbsp lemon zest, grated
1 c blueberries, fresh

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Combine flour, baking powder, baking soda, salt and set aside.
  • 3. In another bowl combine sugar, honey, eggs, yogurt, melted butter, and lemon zest.
  • 4. Add dry ingredients to moist ingredients and mix until combined.
  • 5. Gently add blueberries to mixture.
  • 6. Spoon batter into buttered muffin tin or line with muffin papers.
  • 7. Bake for 15 minutes or until done.

KAREN'S BLUEBERRY YOGURT MUFFINS



Karen's Blueberry Yogurt Muffins image

I received this recipe from a recipe swap. My kids love these muffins, the original recipe only calls for 3/4 cup sugar but we like them a little sweeter.

Provided by Pamela

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 11

2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup blueberry yogurt
1 tablespoon grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 cups blueberries

Steps:

  • Whisk flour, sugar, baking powder, salt and nutmeg.
  • In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil.
  • Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened.
  • Bake at 375 for about 25 min.
  • Tip to use frozen instead of fresh blueberries, keep them in the freezer until the last possible moment before folding them into the batter with as few strokes as possible.
  • For a fancy variation, gradually stir about 2 tsp OJ into 1/4 cup icing sugar;drizzle over cool muffins.
  • Sprinkle with a few fresh blueberries or grated orange rind if desired.

Nutrition Facts : Calories 158.1, Fat 3.9, SaturatedFat 0.7, Cholesterol 21.2, Sodium 141.5, Carbohydrate 28.1, Fiber 0.8, Sugar 15.3, Protein 3

COCONUT YOGURT BLUEBERRY MUFFINS



Coconut Yogurt Blueberry Muffins image

Nice muffin with a slightly dense texture but still a little fluffy. They also have slightly crispy tops. The taste is divine and worth the effort of getting the ingredients. Remember, if you don't have buttermilk on hand, you can make your own using this ratio: 1 cup milk and 1 tablespoon white vinegar. Let sit for 20...

Provided by Sanity Chek

Categories     Muffins

Time 45m

Number Of Ingredients 12

2 large eggs
1 c coconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands)
1/4 c buttermilk
1/2 stick butter, melted
1 tsp vanilla
2 Tbsp honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 c all purpose flour
2 Tbsp shredded coconut (i use unsweetened, but sweetened is fine)
1 c fresh blueberries

Steps:

  • 1. Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.
  • 2. Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
  • 3. Fold in blueberries. Pour into greased or lined muffin tins.
  • 4. Bake at 375 degrees until toothpick comes out clean. XL muffin tins = approx 25 min Regular muffin tins = 15- 20 min If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick! Let cool about 10 min before serving!

POWER MUFFINS: BLUEBERRY+OATMEAL+YOGURT=POWER RECIPE - (4.2/5)



POWER muffins: blueberry+oatmeal+yogurt=POWER Recipe - (4.2/5) image

Provided by á-160091

Number Of Ingredients 12

no-stick cooking spray
2 cups all-purpose flour
1 cup oats-quick or regular oats, plain
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Steps:

  • 1.Heat oven to 350°. 2.Coat muffin tin with cooking spray or liners. 3.Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. 4.Combine yogurt, eggs, butter, and vanilla in a second bowl. 5.Fold yogurt mixture into dry mixture; stir to combine completely. 6.Gently fold in blueberries. 7.Spoon into muffin tins. 8.Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

BLUEBERRY YOGURT MUFFINS



Blueberry Yogurt Muffins image

Make and share this Blueberry Yogurt Muffins recipe from Food.com.

Provided by Stinkerbell

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) carton low-fat vanilla yogurt
1 large egg, lightly beaten
1 cup fresh blueberries or 1 cup frozen blueberries, thawed
cooking spray
1 tablespoon sugar

Steps:

  • Preheat oven to 400*F.
  • Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl.
  • Make a well in the center.
  • Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist.
  • Gently fold in blueberries.
  • Spoon batter into 12 muffin cups that have been coated with cooking spray.
  • Sprinkle tops with 1 TBS sugar.
  • Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans and place on wire rack.

Nutrition Facts : Calories 145, Fat 3, SaturatedFat 0.5, Cholesterol 18, Sodium 195.5, Carbohydrate 26.1, Fiber 0.9, Sugar 9.5, Protein 3.2

BLUEBERRY YOGURT MUFFINS



BLUEBERRY YOGURT MUFFINS image

Yield 12 muffins

Number Of Ingredients 15

Blueberry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.
In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. Gently stir in the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick.)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Makes 12 muffins.
1 large egg, lightly beaten
1 cup (240 ml) plain yogurt (full fat or low fat)
1/3 cup (80 ml) vegetable, canola, safflower, or corn oil
1 teaspoon pure vanilla extract
2 cups (260 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 - 1 1/2 cups (240-360 ml) fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding them to the batter.)

Steps:

  • Blueberry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners. In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract. In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. Gently stir in the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick.) Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan. Makes 12 muffins.

YOGURT BLUEBERRY MUFFINS



YOGURT BLUEBERRY MUFFINS image

Categories     Bake     Yogurt     Muffin

Yield 12 large muffins

Number Of Ingredients 12

2 cups yogurt
2 tsp. baking soda
1 cup brown sugar or 1.5 if you like your muffins sweeter
2 eggs
1 cup bran
3/4 cup of oil
2 tsp vanilla
1 cup wheat germ
2 cups all purpose flour
4 tsp baking powder
1/2 sp salt or salt substitute
1 cup fresh or frozen blueberries

Steps:

  • Measure yogurt into a large bowl and mix in baking soda. Set the mixture aside while you prepare the remaining ingredients. In a large bowl beat together sugar, eggs and oil. Add the bran and vanilla. Sift together the flour, baking powder and salt and add the wheat germ. Add to the sugar mixture alternately with yogurt. Fold in the blueberries. Pour into the miffins tin and bake at 350 degrees for 35 minutes.

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